The recipe for chicken suggested in the post is taken from nineteenth-century manual of Pellegrino Artusi

The recipe for chicken suggested in the post is taken from nineteenth-century manual of Pellegrino Artusi

After some time I get to write post concerning the kitchen of a time, a topic on Pills History always a great success.

The following is the recipe to prepare the chicken in egg sauce As suggested by Pellegrino Artusi, the largest Italian gastronome 800.

I quote from his famous manual:

“Break up a young chicken and place in a saucepan with grams 50 of butter. Season with salt and pepper. When he has quite spargetegli fried over a pinch of flour to let him take color and then pull cooked with broth. Levatelo dry in a tray, keeping it warm and nell'intinto remains pour an egg yolk, milkshake on with the juice of half a lemon, to form the sauce. Rimestatela somewhat above the fire, pour over chicken and serve”.

Easy, no? (Photo gives: agliovestito.com).